RECIPE: THE NATIONAL DISH OF FINLAND - KARELIAN PASTIES
Steps:
- Bring water to boil. Add butter and rice. Continue cooking until water has absorbed and then add the milk.
- Let simmer until porridge is done, about 35-40 minutes. Don't forget to stir, otherwise the porridge will burn at the bottom.
- Season and let cool. Once cooled, whisk in the egg.
- Add salt into the water and start adding the flour, 50 g at a time. Towards the end add the butter
- Knead to a smooth, pliable dough.
- Divide the dough into four portions and roll each portion to a stick. Keep the rest of the dough covered as you are working on each portion.
- Divide the stick of dough to 4-5 pieces and roll on a floured surface to a thin disc. The crust is supposed to be thin as this is what makes it crisp, but go fairly easy on the flour - the thinner and drier the dough, the more likely the crust is to tear at the crimping stage.
- A useful tip for a beginner is to roll the dough into a thin sheet and then, using either a cookie cutter or a small bowl (about 12 cm in diameter) cut the sheet to equal size round discs. For this, a pasta machine might just be a useful tool!
- Spoon the porridge on the discs (about 2 tbsp per pasty), fold the edges on top of it and crimp. This should be done with fairly light fingers as the pleats should not be too sharp - the more they stick out, the more likely they are to burn in the oven.
- These need a hot oven, depending on the oven 250-275°C (482-527°F). Place the pasties on a baking tray (no parchment needed as it would only burn). Since there's no yeast or baking powder in the dough, these won't expand during baking so there's no need to leave space between them.
- Once the pasties get a bit of colour, remove from the oven and brush with melted butter. Let cool while covered.
- Boil the eggs and cool in ice water.
- While still a bit warm, mash with butter using a fork.
- Season with salt and chives and serve with the pasties.
CORNISH FINNISH MICHIGAN PASTIES
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Provided by Ruth Uitto
Categories World Cuisine Recipes European Scandinavian
Yield 8
Number Of Ingredients 15
Steps:
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minutes.
Nutrition Facts : Calories 882.2 calories, Carbohydrate 75.9 g, Cholesterol 84.3 mg, Fat 50.1 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 15.9 g, Sodium 1459.1 mg, Sugar 2.9 g
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
TRADITIONAL FINNISH PASTIES
Growing up as a young girl, my best friend's mom would make these. She was born in Finland and came over to America as a young girl and was raised in Ishpeming, Michigan. The family migrated out west after she married and had her own family. Her kitchen always had the most wonderful aroma of good things baking. Her pasties and braided bread were the best!
Provided by Alskann
Categories Savory Pies
Time 1h
Yield 8-10 pasties
Number Of Ingredients 14
Steps:
- With a wire whisk, mix together flour and salt in a large bowl.
- Cut in shortening.
- Make a well in the center of the mixture and quickly stir in the ice cold water.
- Form dough into a ball; Set aside.
- Dissolve the bouillon cube or beef base in the hot water.
- Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles.
- Place about 1 1/2 cups of filling in the center of each rectangle.
- Bring 6 inch sides together, and seal.
- Cut a slit in the top of each pasty to vent. Place on dull, not black, cokkie sheet.
- Bake in 425 degree oven for 45 minutes.
Nutrition Facts : Calories 803.8, Fat 41, SaturatedFat 12.2, Cholesterol 75.7, Sodium 1333, Carbohydrate 75.7, Fiber 5, Sugar 3, Protein 31.6
FINNISH PASTIES
Make and share this Finnish Pasties recipe from Food.com.
Provided by pammyowl
Categories Finnish
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in 1/4 hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minute.
Nutrition Facts : Calories 803.7, Fat 41.1, SaturatedFat 12.3, Cholesterol 75.8, Sodium 1383.7, Carbohydrate 75.5, Fiber 5.1, Sugar 2.9, Protein 31.7
FINNISH PASTIES
Steps:
- Cut all ingredients into 1/2" cubes. Blend together in large bowl. Season with salt and pepper. Place filling onto one half of pie dough round. Fold in half and pinch edges to seal. Take fork and poke 5 to 6 vents into the top of each pasty. Cook for 45 min. to 1 hour in 350 degree oven.
FINNISH MEAT PIE
We enjoy this hearty, traditional meat pie year-round, but especially during hunting season. This is one recipe I'll be sure to pass on to our seven children.- Laurel Skoog, Frazee, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour., Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish., In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.
Nutrition Facts : Calories 610 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 790mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.
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